I picked up a frozen Honeysuckle bone in turkey breast that I am going to attempt to smoke on my weber kettle this weekend. It says on the package "Turkey breast, contains 15% turkey broth, salt, sugar, and natural flavoring*"

I've never done a turkey breast before so I'm just going to wing it. Couple of questions though.

1. Should I still brine even though it appears to already be injected?2. What temp should I smoke at and what internal temp am I shooting for?3. What type of wood should I use?4. Rub suggestions?

Hey there, TX-1911 posted a great SUCCESSFUL cook on some Turkey Breasts and I'll try and find the Thread and post it here for you. If you can wait then I promise you will be glad you did. I'm going to look now.

OK, I think this is the thread but there very well may be another one that I didn't find. This Cook includes Chicken so scroll down and you'll see TX-1911's comments on the Turkey Breast. Good Luck and let us know how, what and ETC